We're still working through our clam stash from last year's month on the Oregon coast and exactly 10 weeks from today we'll be on our way back there for another supply...but really, who's counting? It almost seems surreal that the year's gone this quickly.
Last night's bowl of pasta was downed to huge accolades from both of us, which honestly doesn't happen very often. I can usually always find something that can be improved upon but in this case there wasn't one thing.
Inspired from dairygoodness.ca (Canada's Dairy Counsel Web Site), this one's loaded with chopped clams, shallots, said sun dried tomatoes, clams and fresh basil. A touch of cream and some dry marsala wine round out the flavors. Check out the original if you'd like here, but my version's shown below because I did some creative selection of ingredients. I had every intention of adding some asparagus tips but they're still languishing in the crisper drawer of the refrigerator - but you know what? It didn't need them, not one bit!
Something tells me this pasta would be fabulous with any seafood so if you're not a clam fan substitute shrimp, crab or failing that try chicken. By the way, if you're using frozen uncooked clams like I did, chop them when they're still partially frozen. It is a lot easier!
Linguini with Sun-dried Tomatoes and Clams Inspired by Dairygoodness.ca
6 ounces linguini, cooked per package directions
2 tablespoons olive oil
3/4 cup finely chopped shallots
3 cloves garlic, minced
1/3 cup sun-dried tomatoes in olive oil
1/4 cup dry Marsala wine
1/4 teaspoon each oregano, Italian seasoning, thyme, garlic powder and red pepper flakes
Sea salt and freshly ground black pepper to taste
2 cups chopped fresh clams including liquid (I used frozen gaper clams, defrosted)
1/2 cup heavy cream
Pasta cooking liquid as required
Freshly grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Heat olive oil in large sauté pan over medium high heat. Add shallots and cook until softened – about 3 or 4 minutes. Add garlic and sun dried tomatoes. Cook, stirring for 1 minute. Add marsala wine, dried herbs, salt and pepper to taste and clams. Bring to a simmer briefly until clams give up their juices, then add heavy cream. Simmer briefly until clams are just opaque.This step barely takes a minute as the chopped clams cook VERY quickly. Add cooked pasta as well as half the basil and parsley. Toss until pasta is coated, adding pasta cooking liquid to keep pasta moist and creamy. Move pasta to a large bowl and garnish with remaining fresh basil and parsley. Serve with freshly grated parmesan cheese and pass the red pepper flakes. Makes 4 servings. Download Linguini with Sun-dried Tomatoes and Clams